方法采用乳化胶凝法制备海藻酸钠壳聚糖微囊，通过差示扫描量热法(dsc)探讨其成型机理。
Methods ACM was prepared by emulsification gelation method and its formation mechanism was studied by DSC analysis.
瓜尔胶可增粘、稳定、乳化水体系并能够自身结合水分。
Guar gum can viscosify, stabilize, and emulsify water systems as well as bind moisture to itself.
西黄蓍胶(来自几种黄属植物)，用作缓和药及丸药的黏合剂﹔在食品加工中用作乳化剂，在酱汁中用作增稠剂。
Gum tragacanth (from several shrub species in the genus Astragalus) is used as a coating and binding agent in pill manufacture, as an emulsifier in processed foods, and as a thickener in sauces.
本法不使用胶、表面活化剂或乳化剂。
No colloid, surfactants or emulsifying agents are employed in the process.
研究了亚麻籽胶的乳化特性和对蛋糕品质的影响。
The paper introduced the use of linseed gum for improving the sausage quality.
对于阳离子分散松香胶的制备而言，聚合物类物质在特定的条件下可用作有效的乳化与分散剂。
Certain polymeric substances can be effectively used as efficient emulsifying and dispersing agents for the preparation of cationic dispersed rosin sizes.
通过采用预乳化和半连续法乳液聚合工艺，合成了一种水乳型丙烯酸酯复合胶。
A type of acrylic emulsion adhesive was prepared by pre-emulsion and half-continued polymerization.
羧甲基纤维素，纤维素胶：一种纤维素衍生物，其钠盐在加工食品的制作过程中用作稳定剂和乳化剂，也在医药中用作通便剂。
A derivative of cellulose whose sodium salt is used in the manufacture of processed foods as a stabilizing and emulsifying agent and in medicine as a laxative.
本文对稳定石蜡的制备乳化进行了详尽的分析，并介绍其评定标准，简要说明了其在造纸施胶方面的应用。
This article made a full analysis about the preparation of paraffin emulsion, and introduced its measure standard, its application in sizing was explained briefly.
PAGE电泳后，将表达的CP蛋白切胶回收，研磨成粉后加入等体积的福氏不完全佐剂，乳化制备成抗原。
After SDS-PAGE, the recovery of CP added the same volume of incomplete Freund Adjuvant emulsified completely, injected rabbits by subcutaneous injection.
它富含矿物质和褐藻胶。是一种碳氢化合物，可用作乳化剂，在制作冰淇淋时防止冰晶的形成。
It is rich in minerals and algin, a complex carbohydrate used as an emulsifier to prevent crystal formation in ice cream.
食品级松香甘油酯完全符合GB10287- 1988及FCC标准，为胶姆糖和乳化香精的优质原料。
Food Grade Rosin Glycerol Ester is fully complying with GB10287-1988 and FCC standard, and well used to make Gum Base, emulsified flavor.
本文系统的论述了胶姆基料、乳化剂、填充剂、香精等食品添加剂的性质及其对胶姆基质量的影响。
The characteristics of food additives used in chewing gum, like chewing gum, flavor and emulsifiers were systematically introduced with the aim for industry production.
以改性的石油树脂为原料，采用常压转相乳化法制备了石油树脂施胶剂。
The petroleum resin sizing agent was prepared with modified petroleum resin as raw material by phase inversion emulsification at ordinary pressure.
通过预糊化工艺及添加适当的食品胶、乳化剂的方法，将玉米粉制作成玉米挂面。
Through the method of pregelatinization technique and adding proper food gums and emulsifiers, corn meal can be processed into corn noodle.
另外，乳化剂在亲水胶体的疏水部分的吸附作用也可能导致了胶与乳化剂复合界面膜的形成从而使粘弹性质的增加。
In addition, the adsorption of emulsifier on the hydrophobic part of the hydrocolloid could have formed a mixed interfacial film of gum and emulsifier that increased viscoelastic properties.
介绍了造纸用施胶剂asa的制备、性质，ASA配套乳化剂的制备，以及ASA在造纸施胶中的应用。
The production and properties of paper sizing agent ASA are reported, the application of ASA in paper sizing are also reported.
该试验旨在以变性淀粉、乳化剂、食用胶为原料，研制一种能有效延缓糯米糕团老化回生的品质改良剂。
The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum.
综述分散松香胶在中性条件下施胶中松香改性、松香乳化剂、松香助留剂的制备和选择。
Modification of rosin, preparation and selection of rosin emulsifier and rosin precipitating agent were introduced in this paper, so that the rosin sizing agent can be used under neutral condition.
从松香的改性、表面活性剂的使用以及乳化与分散工艺的控制三个方面介绍了基于表面活性剂的松香胶分散体的制备技术。
Preparation techniques of surfactant-based rosin dispersions comprising rosin modification, application of surfactants and specific preparation conditions were introduced.
果胶类多糖是植物细胞壁多糖类家族中结构最为复杂的一种，具有优良的胶凝性和乳化性及多种生理功效。
Pectin is the most complicated polysaccharides in all plant primary cell walls. It has good gel forming and emulsion ability.
结果表明，亚麻蛋白乳化性能的提高主要是由于亚麻胶中的酸性多糖和蛋白的氨基等静电相互作用的结果。
The result demonstrated that it was the electrostatic interaction of gum's acidic polysaccharide and protein's amino g…
结果表明，亚麻蛋白乳化性能的提高主要是由于亚麻胶中的酸性多糖和蛋白的氨基等静电相互作用的结果。
The result demonstrated that it was the electrostatic interaction of gum's acidic polysaccharide and protein's amino g…
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